Homemade Boondi Laddu | How to make Bundi Ladoo ~ Vinayaka Chaturthi 2014 Recipes

>>  Saturday, July 26, 2014

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For the last and final day of celebrating Vinayaka Chaturthi Festival Dishes, I have for you some homemade Boondi Laddus. I have never been keen on Laddos, atleast the boondi laddoo types. This laddo is the most commonly prepared sweet for any pooja or occasion in most south Indian families. Mine was no different.

Be it pooja or wedding, cooks who are proficient in making these laddos are called home and huge tin after tin gets prepared. The Boondi Laddo tastes best when eaten hot, I don't really much care for the crystallized laddos after a day or two. However these laddos stay good for a week or ten days.

Amma has always made many such festival sweets and savories for each and every festival, especially to distribute to our neighbours. Over a period, we saw her engaging special cooks for making these traditional dishes, as she was finding it hard to continue. This tradition got stopped as well and we resorted to buying from shops, as we saw them making excellent ones and we decided it was not really worth making at home.

As such there are hardly any takers for these sweets. Amma makes it very less quantity for pooja neivedyam alone. I make do with regular neivedyams.

Come Ganesh Chaturthi or Deepavali, I end up asking Amma what special can I cook for posting on the blog. We have almost exhausted our regular ones, referred many of our books as well. So the list is quite huge.

Initial I had another special festival dish for the third day. Since I ended up making two laddos, I decided I should make these Boondi Laddos. Amma somehow never makes it herself. So this was a first attempt for us both. Even though I don't prefer eating laddos as such, I sort of ended up liking the Motichoor laddu. It's very juicy!

So my next attempt would be that of course. While I was thinking about the boondi laddo, I remembered the colourful boondis that are also made, so while checking it out, I landed here and I decided I would also do the colourful boondi laddos.

Making the batter for the boondis
Mixing in food colours of green and orange
Making the sugar syrup
 Frying the colourful boondis

 Making in the laddos..
Homemade Boondi Laddu  

Ingredients Needed for makaing Boondi Laddu:

Besan / Bengal Gram flour - 2 cups
Water to make the batter - 1/2 - 3/4 cup approx. (The consistency should be flowing one)
Food Colour  Orange and Green

For the Sugar Syrup

Sugar  2 cups
Water for sugar syrup  1 & 1/2 cups

Oil for deep-frying the Boondis

Roasted cashew, raisins, ghee for garnish.

How to make Boondi 

For the Boondi

Take the flour in a big bowl, slowly mix in water and make a flowing consistency batter. Remove 2 tbsp each for the green and orange colour batter into another bowl.

Take a kadai and heat the oil in it for frying the boondis.

Using the boondi making ladle, pour the batter and gently press or tap down. Be ready to remove the boondi almost immediately, as it might get burnt or overcooked.

Once the boondis are cooked, remove to a kitchen towel.

Repeat the same process for all the three coloured batter. Keep it aside.

For the Sugar Syrup 

Tke a thick bottom pan and add water and sugar to it and heat this on medium to low flame to form one thread consistency sugar syrup. Keep stirring in between and switch off when it almost forms one thread string. This takes about 10 mins. 

For making the Laddos 

When all the boondis are fried, add them to the sugar syrup and mix well. add the roasted cashews, raisins and ghee. Mix everything well. While it is still hot, starting pressing them as ladoos.

Wet your palm nicely before making the ladoo. Press between your fist and do this quickly as the boondis will be still hot. 

When the laddos have formed the shap, press again to ensure they hold their shape.


Notes

For extra shine to your ladoos, apply ghee on your palms and reshape your ladoos the final time.

Wet your palms each time you form the ladoos.

Sugar Syrup should be of one thread consistency or one step before that.

As soon as you deep fry the bundis keep pouring them into the sugar syrup, stir well and then form the ladoos.

You can make just one colour boondi laddo as well.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 42

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Besan Rava Laddo with Poppy Seeds | Vinayaka Chaturthi 2014 Recipes

>>  Friday, July 25, 2014

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For the second day of making Vinayaka Chaturthi Special Recipes, here is another laddo made with Rava, Besan, Poppy Seeds and Roasted nuts. We always make Besan Ladoo or Rava Laoddo, sometimes we mix this together as well. 

However this time, it was a mix with roasted poppy seeds as well, that gives a characteristic nutty taste to the laddos. These are so delicious when it is still hot, and yes very nice after it cools down as well. Though I would still recommend eating it when it is tolerably warm!

While I was making these laddos, the kids were excited, though they didn't eat in the first shot. As I said, my boys don't eat the regular sweets. Other than chocolates, they don't like anything else. Off late Peddu is more open to try these sort of dishes, while Chinnu plainly refuses.

When it comes to Ganesh Idols, we have so many of them in different shapes, that I always want to share all of them. I have about 7 -8 different ones, whereas Amma has even a bigger collection. Infact she wanted me to share one of her favorite one during this period. I will have to plan to showcase that.

I am hoping I will do it. Now for this delicious laddo recipe!



Besan Rava Laddo with Poppy Seeds

Ingredients Needed:

Besan / Bengal Gram Flour / Chickpea flour - 1/2 cup
Rava - 1/2 cup
Sugar - 3/4 cup (increase as per taste)
Poppy Seeds - 2 tbsp
Cashews, Almond - 3 - 4 tbsp
Ghee - 3 - 4 tsp

How to make the Besan Rava Laddo with Poppy Seeds

Heat a kadai, dry roast the poppy seeds, keep it aside.

Then add 2 tsp ghee, roast the chopped nuts, remove and keep it aside.

Now add the besan, simmer and continue roasting till the flour is cooked and raw smell leaves.

The flour will almost become like a paste. remove to a bowl.

Now add 1 more tsp of ghee, add the rava. Roast well.

Add the roasted rava to the bowl. Add the sugar, poppy seeds and roasted nuts. Combine everything well.

Add this mixture back to the kadai, toss around for couple of minutes.

Then remove to the bowl. Start making balls, add more ghee if required.

Make small balls or laddos and proceed to make all the rest of the mix.

Notes:

When you trying to make the laddos, the mixture is very hot, so make sure you handle it when it is little cooler. 

Have a blunt knife or a scrapper to remove the excess mixture struck on your hand.

When the mixture is still hot, you may feel the balls won't hold shape, when it cools down, it becomes hard.




Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 42

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